Sweet Potato pie, have you ever made one?

[AlCzervik]

I am going to attempt to make one on Wednesday and all the recipes i've seen have read "Boil the sweet potato with the skin on" and then when it's done cool and remove the skin, any reason why i can't peel off the skin and then boil it?

I have a back up plan in case this goes bad which is probably will.

[Fran Kubelik]

1. My recipe doesn't specify how they get cooked.

I always bake them.



Ingredients:
1 (9 inch) pie crust -- unbaked
***Sweet Potato Filling***
1 large egg
1 1/2 cup mashed, cooked fresh sweet potatoes
1/4 cup sugar
2 tablespoons unsalted butter or margarine -- softened
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
***Pecan Topping***
2 large eggs
1/2 cup sugar
1/2 cup dark corn syrup
2 tablespoons unsalted butter or margarine -- melted
1 teaspoon vanilla extract
dash ground cinnamon
1 cup pecan halves
1/2 cup heavy cream -- whipped stiff



Directions:

Prepare pie shell; set aside.

Make sweet potato filling: In med. bowl, with electric mixer, beat 1 egg until frothy. Add all the remaining filling ingredients; beat at med. speed until the mixture is smooth, about 2 min.

Make pecan topping: In med. bowl, with mixer, beat eggs until frothy. Add sugar, corn syrup, melted butter, vanilla and cinnamon. Beat at low speed just until mixture is well blended, about 1 min. Stir in pecans. Oven to 350 degrees.

To assemble: turn sweet potato filling unbaked pie shell, spreading evenly. Pour pecan topping over top. Bake 60-70 min., until set and knife inserted in center comes out clean.

Remove pie to rack to cool. Just before serving, decorate with whipped cream.

[AlCzervik]

2. i'm going to print this out, thanks.

so just bake them and scoop out the insides then?

[Fran Kubelik]

12. Yeah, that's what I always do.

Works for me. ;)

[femmocrat]

3. I made one years ago, but I used canned sweet potatoes.

I think if you peel off the skin first, the insides could get soggy from boiling. I think that is probably why they tell you to leave the skin on.

Good luck! :hi:

[supernova]

4. Bake them taters in the oven!

don't boil them, you'll boil all the flavor away. :puke:

Let them bake in the oven and get good and carmelized.

350 for about 45 minutes to an hour, depending on how big they are. They are done when you can stick a fork in them and it comes out easily, i.e. the potato doesn't grab it. Parts of the skin will roast and be (not quite) burned and papery.

[AlCzervik]

5. okay baking it is then. I do not normally every make pie unless it's lemon meringue

because that's easy, regular fruit or custard pies scare me and crust--no way, totally intimidates me.

[supernova]

8. Just put a sheet pan under them

Unlike regular potatoes, they will "weep." and give you a nice charred mess in the oven. :P

[AlCzervik]

9. oh for sure, i am into as little mess as possible.

my oven should be happy, it's going to get used!

[Lex]

6. I haven't made one before but I'm pretty sure my mom always baked

them in the oven, skins on. Easy to take the skins off when they are finished baking, and the whole house smells so good too. :)

ETA: oops, nevermind, I see someone upthread said the same thing

[AlCzervik]

7. in the event it goes badly i'll make a cheesecake but i'm hoping it won't come to that

because i'm really tired of making them.

[buzzycrumbhunger]

10. They are hard to peel raw

. . . which is why recipes usually say to cook them first. I prefer to steam them, which not only preserved vitamins, but works much faster than any other method. If you cut them in half first, they can be done in as little as 20 minutes, then scoop into a food processor, mixer, or ricer and have at it. Steaming works for pumpkins and other squash, as well; just put them cut side down so they don't fill up with moisture and make soup.

[Gormy Cuss]

11. No, but this year I bought one

from Patrick's White Sweet Potato Pies at my local farmers' market. It is SO good.

Skinning after cooking is just easier and I wouldn't boil them, I'd roast them on the grill or in the oven because boiling adds water that they don't need.

[Fran Kubelik]

13. By the way

I was always intimidated by crusts. My mom makes the world's best apple pie and there was no way I could compare to her crust. Then a couple of years ago she revealed to me that she had been saving time for several years now, using Pillsbury roll-out pie crusts. They're in the refrigerated section at the grocery store. They're really easy, and surprisingly good.

[Tommy_Carcetti]

14. My mother makes the best sweet potato pie.

And seeing that my parents are coming down here for Thanksgiving this year, I made certain to make a request.